DAL MAKHNI
A rich and delicious dal fit for a party.



Preparation Time : 8-10 hours
Cooking Time : 40-50 minutes
Servings : 4

INGREDIENTS
Whole black gram (sabut urad)
1/2 cup
Red kidney beans (rajma)
2 tablespoons
Salt
to taste
Ginger, grated
2 inch piece
Oil
1 tablespoon
Butter
3 tablespoons
Cumin seeds
1 teaspoon
Onion , chopped
1 large
Garlic, chopped
6 cloves
Tomatoes, chopped
4 medium
Garam masala powder
1 teaspoon
Cream
1/2 cup
Red chilli powder
1 teaspoon
Ginger, cut into thin strips
1/2 inch piece
Fresh coriander leaves, chopped
1 tablespoon


METHOD
Soak sabut urad and rajma overnight in three cups of water overnight. Drain. Pressure-cook the sabut urad and rajma in three cups of water with salt and half the grated ginger for eight whistles or till soft. Heat oil and butter in a thick-bottomed pan. Add cumin seeds. When they begin to change colour add onion and fry till golden brown. Add remaining grated ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil starts to leave the masala. Add cooked dals to this. Add two cups of water and adjust seasoning. Add garam masala powder and simmer on very low heat for fifteen minutes. Reserve two tablespoons of cream for garnish and add the rest along with red chilli powder and mix. Let the dal simmer for another five minutes. Garnish with ginger strips, coriander leaves and the reserved cream and serve hot with naan or parantha.